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Fennel root vegetables with mint yogurt sauce

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Ingredients for 4 servings:

  • 3 bulbs of fennel
  • 750 g root vegetables (carrots, parsley root, parsnips, etc.)
  • 300 ml orange juice
  • 2 tbsp honey
  • some cumin
  • salt and pepper
  • 250 g yogurt, Greek or natural yogurt
  • a few sprigs of peppermint
  • ½ lemon(s)

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 15 minutes

simple vegetarian main course

Clean the vegetables and dice them into small cubes, and cut the fennel bulbs into rings. Mix the honey, orange juice, and spices into a marinade and pour it over the vegetables. Bake everything in a casserole dish at 200°C for about 50 minutes. Make a sauce with the yogurt, finely chopped peppermint, and the juice of half a squeezed lemon and serve with the vegetables. Serve with fresh baguette.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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